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We all know the original crispy treats that perhaps mom used to make. Sometimes with chocolate on top and sometimes even with peanut butter but 100% all marshmallow covered rice cereal. And now, they even come in packages that sit on the shelf for God only knows how long. So, instead of buying those, try this recipe instead. This way, you also are nourishing your body in the process…unlike the original variety.

I love this recipe because it is not only me friendly but also kid friendly, not to mention weight loss supporting.  They are so versatile that you can pack them in a lunch box for back to school or keep them on hand for a time when you feel like a treat. Keep them stored in the fridge or keep on the counter, but I am willing to bet if your household is large, they won’t last long.

Gluten Free Fudgy Non-Crispy Treats

The Bar

  • 1/3 cup almond or coconut flour
  • 2 cup organic hemp hearts
  • ½ cup unsweetened toasted coconut
  • 1 cup coconut oil
  • 1/2 cup coconut sugar (or sweetener of choice)
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. Himalayan pink salt

Fudge Layer

  • 2 bags unsweetened chocolate chips (dairy free is best, 10 oz. bags)
  • ½ tsp. Ceylon cinnamon (can omit or add cayenne to make chocolate pop)
  • 1 cup coconut cream (refrigerate prior)
  • 2 tbsp. raw unfiltered honey (or any other sweetener of choice)

 

Directions:

  1. Grease a 9x9 pan
  2. In a larger sauce pan, over medium heat, melt coconut sugar and coconut oil together until dissolved then take off heat.
  3. Quickly toast up unsweetened shredded coconut in a frying pan on medium-high heat until lightly browned. Watch carefully so that they do not burn.
  4. Add hemp hearts, toasted coconut, almond flour, vanilla and salt to melted coconut oil and sugar. Stir until fully combined. Press half of the mixture into the bottom of the 9x9 pan.
  5. Place in fridge to firm up while you make the fudge layer.
  6. Open can of coconut cream, drain off liquid and only use cream. In another sauce pan over low heat, add the chocolate chips, coconut cream, cinnamon and honey then stir until melted together.
  7. Take out chilled layer and add half of the fudge mixture on top of it. Place back in fridge until firm. Add the rest of the hemp heart mixture on top and press down firmly. Add the rest of the fudge to the top, being careful not to mix in the hemp heart with fudge so take your time. Sometimes I put it in freezer for 5 minutes then add last layer of fudge.
  8. Chill overnight before serving. Cut up into 16 pieces because they are filling.

I hope that you enjoy this treat recipe. Whether they are for you, your kids to take to school or the guy on the corner…they are so delicious!  And…they are also a much healthier alternative to the packaged variety that come out around the back to school season for lunch boxes.

But if they are also for you to enjoy…this recipe is a keeper because it also keep you from tearing up your weight loss goals. As I see them, recipes are tools for your weight loss toolbox where instead of going for the original not so great options you can always make a better option and feel great making that choice.

Don’t forget to share this recipe with your friends and if you are wanting to stop the cycle of dieting and just start living your life with more energy and feeling even better about your food choices then sign up below for my 7-Day Simple Weight Loss Challenge.

With Nourishing Love,

Sabrina